Steaks and chops should be trimmed before cooking, then broiled evenly on all sides—never burned.
Rib chops should be garnished with chop frills.
Slices of lemon, hard-cooked eggs cut in strips, chopped pickles, and parsley are used for garnishing fish.
Cold sweet dishes are garnished mostly with jellies cut in cubes, and candied fruits, red cherries, and angelica being the most popular.
Nuts and raisins are also used.
Ice creams are garnished with meringues and spun sugar.
Cakes are garnished with nuts and plain and fancy frostings put through a pastry bag and tube.
Whatever garnishing is used, avoid overdoing the matter; the simplest is always the most attractive.